Ingredients

1 whole fryer
2 tablespoons butter
2 cups thinly sliced celery
1 1/2 cups onion, chopped
1/8 teaspoon pepper
2 cups chicken broth
1 No. 2 can mixed Chinese vegetables (chop suey vegetables)
2 tablespoons cornstarch
3 tablespoons soy sauce

Directions

Boil chicken in pot about 1 1/2 hours, with water half covering chicken. Let cool. Take meat off bone, and pull apart. Melt butter in skillet, saute onion and celery until tender. Add broth and chop suey vegetables and heat to boiling. Mix cornstarch with soy sauce, and add to hot mixture stirring constantly. Simmer 2 minutes, or until slightly thickened. Serve over rice.